Carrot Avocado Spicy Thai Dressing Recipe
wrapped in puff pastry with preserved figs crostini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Carrot & Avocado Spicy Thai Dressing
Preserved Fig Crostini (for wrapping or serving)
Puff Pastry Wraps (optional: to encase crostini or make savory bites)
Garnish & Serving
Method
Carrot & Avocado Spicy Thai Dressing
- 1
- 2
Blend dressing
In a blender or food processor add the cooked carrots, 1 ripe avocado, 120 ml coconut milk, 3 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 1 teaspoon chopped fresh ginger, 1 smashed garlic clove, 1 Thai red chile (or 1/2 tsp red pepper flakes), 1 teaspoon fish sauce (optional), 2 tablespoons neutral oil, and 1 cup packed cilantro leaves. Blend until completely smooth, about 1–2 minutes, stopping to scrape down sides once. If dressing is too thick, add up to 2–4 tablespoons (30–60 ml) additional coconut milk or water to reach desired pourable consistency.
- 3
Season
Taste and adjust: add 1/2 teaspoon salt and 1/4 teaspoon black pepper, more lime for brightness, more sugar for balance, or more chili for heat. If you used fish sauce, reduce soy sauce slightly to avoid over-salting.
- 4
Chill or serve
Transfer dressing to a jar and chill at least 30 minutes for flavors to meld, or use immediately at room temperature. Shake or stir before serving.
Preserved Fig Crostini (for wrapping or serving)
- 5
Toast the baguette slices
Preheat oven to 200°C (400°F). Arrange 12 baguette slices on a baking sheet, brush lightly with 1 tablespoon olive oil, and sprinkle with 1/4 tsp salt and a pinch of black pepper. Toast in oven until golden and crisp, about 6–8 minutes. Let cool.
- 6
Assemble crostini
Spread about 1 tablespoon goat cheese or ricotta on each toasted slice. Top each with roughly 1 teaspoon preserved fig mixture (use the 1/2 cup total to distribute). If desired, drizzle a little honey and sprinkle 1 teaspoon fresh thyme leaves across the crostini set. These can sit at room temperature until serving.
- 7
Optional: make fig filling smoother
If preserved figs are chunky, roughly chop or pulse in a small bowl to create a spreadable consistency so the crostini stack or fit inside puff pastry without falling apart.
Puff Pastry Wraps (optional: to encase crostini or make savory bites)
- 8
Prepare oven and pastry
Preheat oven to 200°C (400°F) if not already on. Lightly flour work surface (about 1 tsp). Unfold thawed puff pastry sheets and gently roll or stretch to smooth seam lines. Cut each sheet into six roughly equal rectangles for 12 pockets total.
- 9
Fill and fold
Place about 1 tablespoon of goat cheese on each pastry rectangle, top with 1 teaspoon preserved fig, then a small spoonful (about 1 tsp) of the carrot-avocado dressing if you want warm pockets with the dressing inside (note: dressing will soften pastry filling). Fold pastry over to form a pocket or turnover and press edges with a fork to seal.
- 10
Egg wash and bake
Beat 1 egg with 1 teaspoon water to make egg wash. Brush each pastry pocket lightly. Arrange on a lined baking sheet. Bake 12–15 minutes or until pastry is puffed and golden. Let cool 5 minutes before serving so the filling sets slightly.
- 11
Alternative (serve dressing on side)
If you prefer the dressing cold and fresh, bake plain fig-goat cheese pastries (omit dressing inside) and serve the warm puff bites alongside a small bowl of chilled carrot-avocado dressing for dipping.
Garnish & Serving
- 12
Plate
Arrange the puff pastry bites or crostini on a platter. Spoon extra dressing into a small bowl for dipping or drizzle lightly over crostini. Scatter 1 teaspoon toasted sesame seeds and 1/2 cup thinly sliced cucumber or microgreens over the platter for freshness.
- 13
Finish
Serve with lime wedges on the side. Suggestion: garnish a few crostini with a tiny sprig of cilantro and a squeeze of lime just before serving to brighten flavors.